Albacore help

[shearwater]

Not much happening off the Oregon coast for salmon yet but have been catching a lot of halibut and albacore this season.
Odd concept but we did a halicore score a couple weeks ago. Caught a 50 and 65 pound halibut in the morning then ran out another 15 miles and caught 7 albacore averaging around 25 lbs each.

Been smoking some of the albacore using brine close to Kummok's with good results but have so much albacore that I though I would try something different.

Maybe add some ginger to the brine recipe, or soak in teriyaki for a bit of an oriental twist?

Anyone have some ideas or experience with using different brines on albacore/tuna?

Recipe ideas? Have been using the loins for sushi and seared with a variety of rubs.
Will be trying cold smoked and seared next.

Already have 70 pints canned, some plain (little salt added) some with jalapeno and some with garlic. I hear that the cold smoked and then canned is fabulous so will be trying that soon.

One of those rare problems of having so much fish that I am looking for new ways to prepare

Thanks for any advice or help

stevej

[Gizmo]

You have already done most of the twists, turns and side steps that I have done with Albies, including the canning.  I haven't tried the cold smoked then canned Tuna so you have already added to my list.   :D

What about cold smoked Ceviche?

[shearwater]

Good idea on the cold smoked Ceviche Gizmo. Actually I forgot all about Ceviche Will have to give it a try
The thought of cold smoked sushi crossed my mind also but the stuff is so good straight up that I have not put a lot of thought into it

Thanks for the input
stevej

[TomsRods]

Sounds like you have covered most of the options I do.  The only other thing I have done is to soak thin albacore strips in teriyaki then place on the dehydrator (or smoker) and create tuna jerky strips - pretty tasty!!